2019-09-14T12:29:24ZEffect of Hydrogen Peroxid Concentration on Jute Fabrichttp://hdl.handle.net/20.500.11948/1012
Effect of Hydrogen Peroxid Concentration on Jute Fabric
Iqbal, Md. Asib; Chowdhury, Dr. Nazmina; Kobir, S.M.Golam; Saiffullah, Khalid; Rashid, Mir Akmam Noor
Abstract: Maximum whiteness of jute fabric can be
obtained by using minimum hydrogen peroxide in
combined bath scouring and bleaching process. So
ensure minimum weight loss (%) of jute fabric to
obtain maximum absorbency and ensure minimum
strength loss of jute fabric. To increase the efficiency
of combined bath scouring and bleaching process we
can save process cost. If we use more hydrogen
peroxide weight loss% will be high at the same time
absorbency, whiteness will also high but fabric
strength, drop absorption time and immersion time
will be low.
2014-01-12T00:00:00ZMediators of University Students ‘Self-Rated Health Status: A Study in Jahangirnagar Universityhttp://hdl.handle.net/20.500.11948/1011
Mediators of University Students ‘Self-Rated Health Status: A Study in Jahangirnagar University
Farazi, Md. Manzur Rahman; Tania, Shamsunnahar
Abstract: Self-rated health status (SRHS) is a
reliable and valid measure for assessing the
subjective health of individuals. University
students’ physical health’s are important and
comprise many variables. This study assessed
perceived health status of 303 students from
Jahangirnagar University, Dhaka, Bangladesh.
Of 303 students, about 65% students rated their
health as healthy while 35% rated as unhealthy.
Majority of the student’s (about 70%) bears a
standard body mass index (kg/m2) where as 30%
are not standard (19.5% are under weight and
9.5% are over-weight). About 42% student
mentioned their mental health condition as strong
and 58% as weak. Logistic regression analyses
revealed that age, female status, low level of
Mother’s education, weak mental health and
under/over-weight were associated with lower
self-rated health. The results suggest that SRHS
can be reasonably used to compare students'
health across countries.
2014-01-12T00:00:00ZAn Optimum Architecture for Soahttp://hdl.handle.net/20.500.11948/1013
An Optimum Architecture for Soa
Waheed, Sajjad
Abstract: Service-oriented architecture (SOA) has
emerged as a new architecture in the system software
development. Web 2.0 would not be able to work if
SOA is not structured well. SOA is structured and has
better ability of reuse of legacy software and other
service components than Web 2.0. This study points
out the differences and similarities between the SOA
and Web 2.0, looked if a convergence of these two is
possible and finally discussed a reference model after
studying similar models for SOA.
2014-01-12T00:00:00ZProcessing and Characterization of Ready to Eat Co-Filled Single Screw Extrusion Technologyhttp://hdl.handle.net/20.500.11948/1014
Processing and Characterization of Ready to Eat Co-Filled Single Screw Extrusion Technology
Hossain, Bellal; Huq, Moonmoon
Abstract: Breakfast cereals are very popular, and
globally their consumption is growing, thanks to
continuous product innovation. The product was
elaborated with a rice and maize grit, using the
proportion of 40% rice grit and 45% of maize grit
including additional functional ingredients. The
sample formulation was processed in a single-screw
extruder at AHZ Agro Industry Pvt Ltd from 2009 to
2010. The extrusion parameters were set at
temperatures of 180°C to 200°C; mixture moisture
during processing set at 20%; screw speed set at 180
rpm; feeding rate of 2033gm/minute and circular
matrix of 3.5mm. The developed extrusion sample
was filled with chocolate cream using injection
nozzle. The formulated ingredients were manually
collected, dried to a forced air circulation oven dryer.
The result of extruded sample showed 6.41g /g water
absorption, 44.50%water solubility, and 8.89
expansion values. The bulk density was 0.25 gm/cc
and 1,087.44g of instrumental texture evaluation for
the sample was obtained. The paste viscosity was 130
cp at 45 ₀c was an important attribute to study the
functional properties of sample. The aim of this work
was to evaluate the operational technological
aspects of extrusion ready to eat nutritious snacks
obtained with a mix of rice grit, corn grit, cocoa
powder and food grade additives, by the analyses of
expansion value, water absorption , water solubility ,
bulk density, viscosity and sensory . Proximate
values of the extruded cookie byte was 2.5%
moisture, 11.6 % fat, 8% protein , 75% carbohydrate
, 1.7% ash, 1.25% dietary fiber and 475mg Ca in
percentile respectively. It can be concluded that the
use of rice and maize grit to elaborate extruded
cookie byte snacks with good technological
properties.
2014-01-12T00:00:00Z